Storage
Endive is a fragile vegetable, best eaten as soon as possible after purchase. This is because endive consists largely of water and can therefore wilt quickly.

However, a few days in the vegetable drawer of the fridge is no problem. Packed in a plastic bag with holes, endive can be kept in the fridge for around 2 days.

In a tightly sealed plastic bag or container, endive can also be kept in the freezer after blanching for at least 2 minutes. Endive can be stored in the freezer at a minimum of -18°C for up to 12 months.

Prepare
Remove any unsightly leaves and wash the head by immersing it in plenty of water. Cut the leaves into strips and drain well.

Is there a lot of sand in it? Then it is smart to wash the endive again afterwards.

Calculate over 350 grams per person for cooked endive - endive shrinks quickly when cooked! - and around 125 grams per person for salads.

Storage times

Refrigerator: 2 days
Freezer: 12 months

Preparation times

Cooking: 10 - 12 minutes
Stir-frying: 6 - 8 minutes
Microwave oven: 5 - 6 minutes
Braising: 7 - 8 minutes
Steaming: approx. 15 minutes

Cleaning endive

Remove the outer leaves and the bottom of the endive head. Cut the head lengthwise into quarters. Wash the endive in cold water and drain. Then tear the leaves into rough pieces or cut into strips. If you are going to use the endive in a salad, pat the leaves dry well (or use a salad spinner).